Golden Beet, Persimmon, Pomegranate Salad (with Ginger Honey Vinegarette)

Golden Beet, Persimmon, and Pomegranate Salad
Golden Beet, Persimmon, and Pomegranate Salad

A while ago, I received an email from a friend of mine, Nancy at The Sensitive Pantry, about Share Our Strength’s No Kid Hungry Campaign. This holiday season, several bloggers are joining together for a week-long campaign called Share Our Holiday Table. We are each choosing a type of holiday dish to write about to get the word out. Each day this week, a different dish will be spotlighted. (Please scroll down to the bottom to see links to the posts so far. And go visit.) Monday was Appetizers. Tuesday was Drinks. And, today (Wednesday) is salads. I chose Vegetarian Salad. So, below is the recipe I came up with. It’s a very tasty salad made with golden beets, persimmons, and pomegranates. Hence, the name. (Sorry, I’m not very imaginative, sometimes.)

Share Our Holiday Table

But, before we get to the recipe, let’s talk about how you can help. You can take the pledge to help end child hunger here. You can purchase beautiful holiday gift cards to donate and promote awareness. Or, you can help promote by facebooking and twittering this post, other bloggers participating in the campaign, and/or the No Kid Hungry Pledge itself. (There are convenient buttons on the site.) Any help is greatly appreciated.

On to the recipe. I came up with this recipe because it was what I had on hand, and I have had a thing for beet salad, lately. Just can’t get enough of it. So, I added a few more ingredients that I really like, and voilà!

Golden Beet, Persimmon, and Pomegranate Salad
Golden Beet, Persimmon, and Pomegranate Salad

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Golden Beet, Persimmon, Pomegranate Salad

(with Ginger Honey Vinegarette)

Ingredients:

Salad -

  • 4 Large (or 8 small) Golden Beets (shredded)
  • 3 Large (or 6 small) Ripe, Fuyu Persimmons (sliced into strips)
  • 1 Large Pomegranate (just the seeds)

Dressing -

  • 2 tbsp Shredded Ginger Root
  • 1/4 cup Lite Rice Vinegar
  • 1/2 cup Olive Oil
  • 1 tbsp Honey

Directions:

Salad –

  1. Use a food processor or grater to shred the beets.
  2. Add the persimmons.
  3. Add the pomegranates. (For an easy tutorial on how to peel a pomegranate, just click to see my previous post.)

Dressing -

  1. Add ginger, rice vinegar, olive oil and honey to a mini food processor or blender.
  2. Blend away until it is mixed well.
  3. Pour over salad and toss. Toss the salad together. Don’t toss the salad across the room or something. Just want to be clear.
  4. Serve and enjoy!

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December 6: Appetizers

Gourmet

Family Friendly

Vegetarian

Gluten Free

December 7: Drinks

Gourmet

Family Friendly

Vegetarian

Gluten Free

December 8: Salads

Gourmet

Family Friendly

Vegetarian

Gluten Free

December 9: Soup

Gourmet

Family Friendly

Vegetarian

Gluten Free

December 10: Entrees

Gourmet

Family Friendly

Vegetarian

Gluten Free

December 13: Sides

Gourmet

Family Friendly

Vegetarian

Gluten Free

December 14: Dessert

Gourmet

Family Friendly

Vegetarian

Gluten Free

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35 Responses to “Golden Beet, Persimmon, Pomegranate Salad (with Ginger Honey Vinegarette)”

    • Thank you, so much, Lael! Always wonderful to hear from you. I hope you are well. Thanks so much for visiting. Now, I need to get my rear in gear and do some visiting of my own.

      Happy Holidays!

      xoxo,
      Tia :P

  1. Tia – this looks lovely. A palette of colors that is candy for the eyes! I see you put your pomegranate dissecting skills to good use:). And persimmon – yum! I literally just bought an organic one at Whole Foods and devoured it. They are so sweet and delicious. Thanks for sharing this beautiful salad, for such a worthy cause!

    • I just got introduce to persimmons this year thanks to our CSA box. I really like them. The Little Man adores them. Had to fight him to use some in the salad.

      Happy Holidays!

      xoxo,
      Tia :P

  2. Holy seasonal recipe! These are all ingredients that have been newly introduced to me since blogging. Gotta love that.

    • Hi Alisa,

      The beets and persimmons are new to me. Been a pomegranate fan for over 30 years. I think they go good with/on anything. They were a last minute addition because I needed a different color. And, tastes great, of course.

      Happy Holidays!

      xoxo,
      Tia :P

  3. What an unique and beautiful salad! I’m so happy to be participating in such a wonderful event! Thank you so much for including my blog in your list of links!

    • Thank you, so much! I think event is wonderful, too! Wish I could do even more. So, on that note, I am off to visit everyone else’s site. Get some good recipes.

      Happy Holidays!

      xoxo,
      Tia :P

  4. Tia – I have everything to make this! Woo hoo. What a blend of flavors and so “in season.” I will be sure they are Fuyu and not the others. The lady at Whole Foods stocking the persimmons wasn’t sure of the difference … after tasting the non-fuyu’s she knew the difference. Great post ;)

    • We didn’t know anything about persimmons until we got them in the CSA box. The Big Man looked them up and that’s when we found out there was two kinds. I like that even if you eat the fuyus when they aren’t ripe yet, there are still ok. I can’t handle complicated fruit.

      I hope you enjoy the salad. I keep making some variation of it.

      xoxo,
      Tia :P

  5. Okay, I’m a beet person through and through and have a bunch of golden beets in my possession right now, so this salad is on my “to make” list. Plus, it’s nice to have a salad mixed in with all the holiday cookies and treats right now. Thanks for including the “how to peel a pomegranate” post. I’ve always just fumbled around. It’s nice to have clear instructions!

    Great post!
    Melissa
    xo

    • Thanks, Melissa! I was never a beet person until my FIL made us a beet salad this summer with beets from his garden. I realized I just don’t like them cooked. But I love them raw. I’m that way with a lot of veggies, though.

      xoxo,
      Tia :P

    • Hi Michelle,

      Happy to participate. I hope it helps. I struggled with pomegranates for over 30 years before I finally figured this out. Then, I found out that other people already figured it out. I just wasn’t paying attention to the right places. Oh well.

      xoxo,
      Tia :P

  6. What a beautiful salad, Tia! If you learned to like beets, I can, too. ;-) We have a persimmon tree on our mountain property. I wonder how the fruit compares to the ones you recommended. Anyway, lovely and luscious (love those arils, too!) and I’m so happy to be a part of the SOS Share Our Holiday Table event with you and others! :-)

    xoxo,
    Shirley

    • I found out I don’t like cooked beets. But I like them raw and grated in salads. Funny.

      Do your persimmons have flat bottoms or are they heart shaped? The flat bottom ones are the fuyus. Those are easier. They are sweeter the softer they get, but are ok if they aren’t super soft. I read that the other ones a horrible until they get soft. Then they are good.

      I was really happy to be part of the event, too. I wish I could have participated more. Felt a little out of it. But the good news is that the site is almost up. Hopefully just a few more days. Been working like crazy the last couple of weeks.

      xoxo,
      Tia :P

  7. A great & tasty seasonal salad!

    I so much love pomegranates & persimmon together!

    • Thanks, Sophie! Just tried persimmons for the first time this season. I really like them. And pomegranates have always been my favorite. Yum!

      xoxo,
      Tia :P

    • Glugle Gluten-Free

      Thanks, Colleen! I just tried persimmons for the first time this year. I really like them. And, they made a nice addition to the salad. (I’m addicted to beet salad this fall.)

      xoxo,
      Tia

  8. Such a beautiful salad with some of my favorite elements! I bet the beets and fruit go so well together – what a perfect dish for the holidays – thanks so much for sharing and participating in such a deserving event!

    • Glugle Gluten-Free

      Hi Jenn,

      Thanks for stopping by. This salad really has the perfect blend of crunch and softness. And, I’m really liking raw bets with just about any fruit. I got some more. I wonder what’s next?

      xoxo,
      Tia :P